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Brabant Potatoes


  • 4 large white potatoes, very starchy (no green)
  • 2-3 cups vegetable oil (preferably canola or peanut oil)
  • 2 cloves garlic, minced very fine
  • 1 sprig parsley, minced very fine
  • 1 stick butter
  • 2 Tbs. olive oil
  • 2 tsp. Creole seasoning


Scrub the outsides of the potatoes under cold running water, or peel if you don't like potato skins. Cut into large dice about 1/2 inch on a side, wash again, and drain well. Allow 5-10 minutes for the potatoes to dry.

Meanwhile, heat vegetable oil in a large saucepan or deep skillet to 375 degrees. Put the potatoes in and fry until they're a very light brown. Remove them from the oil with a skimmer and drain on paper towels.

Arrange potatoes in one layer on a baking pan or dish. In a skillet over medium-low heat, melt the butter in the olive oil. When butter is hot, add the garlic and parsley and cook just until the garlic is fragrant.

Remove butter from heat and spoon over the potatoes. Put the pan of potatoes into the oven and bake for five to seven minutes--until edges becomes a crisp, medium-dark brown. Sprinkle with Creole seasoning and serve with a little extra garlic butter, if you have any left.